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Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal.

The recipe itself has a few sub-components, which are linked to below. Many can be prepared in advance to make the process easier.

Directions

1.

Add Korean Clam Sauce to a medium pot along with kim chi and bring to a simmer over medium-high heat. Reduce heat to low and keep hot.

2.

In a large pot, heat Gochujang Ghee over medium heat until shimmering. Add Smoked Rice Cakes and cook, stirring to coat them in ghee, until blistered and crisp, about 5 minutes. Add garlic chives and cook, stirring occasionally, until chives are just tender, about 5 minutes.

3.

Pour clam sauce over rice cakes and garlic chives. Bring to a simmer, then stir in reserved clam bodies. Continue to cook until clams are just starting to firm up, 2-3 minutes. Spoon rice cakes and clam sauce into bowls. Sprinkle crispy topping and Parmigiano-Reggiano over each bowl and serve immediately.

Aki and Alex can also be found at their website Ideas in Food. They are the authors of Ideas in Food, Great Recipes and Why They Work and Maximum Flavor, Recipes That Will Change The Way You Cook. Aki and Alex are chefs, food writers, photographers, educators, and culinary consultants. They are here to make your food better.

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